Smoked Alligator

[captainlee]

Picked up some frozen alligator filets from the butcher shop and smoked them today. I did some research and found that an overnight brine was essential. I was surprised that these thin pieces stalled so long on the smoker at 225F. Cook time was about 4 hours to get then to 155. They came out very tender, I would use a sweeter brine next time around. Heading down to Castle Rock tomorrow to watch the grandson's hockey game. I promised him alligator, hope he likes it.

[texastweeter]

Have done ONE gator in my life. Was a whole one. Seasoned it with Tony C, wrapped in bacon, stuck a seasoned chicken in his mouth, and smoked it over pecan.

[captainlee]

I would definitely like to do whole one when we get the entire family together.

[JeffJ]

The only time I’ve had alligator was at a restaurant in downtown Detroit called Fishbones. I’ve probably had it a half dozen times. Theirs is breaded and likely fried served with a creamy, zesty sauce. I found it tender albeit a tad rubbery big otherwise something I’ve always looked forward to.

[captainlee]

I've had it fried too and enjoyed it. I saw Malcolm smoke a whole one and thought that would be fun. When I saw the filets I wanted to give them a try.

[texastweeter]

Razoos as well as Ralph & Kacoo's make a decent fried gator and gator ettufe.

[tstalafuse]

What butcher shop to you buy from?

[captainlee]

Scanga's in Salida. I don't know if they always have it in stock in their freezer section. It is cut on the thin side and the package gives directions for frying. They have a bunch of hard to find things like in the shell New Zealand green muscles........

[Johnny Booth]

Orange might be the ‘sweet’ you are looking for. We used to have a restaurant that brined with orange juice, using the acid to breakdown the rubbery texture. They breaded and deep fried, but I suppose you could smoke it too. It was tasty and tender with an orange flavor.

[captainlee]

I did have some orange in the brine, definitely more would be better. Thanks

[captainlee]

Well the grandson really liked the alligator appetizers, something totally different for him. I told him that next time I'll fry them up.

[Spinaker]

What is the meat like? I know everyone says it "tastes like Chicken"..........But is that really the case? Is it really dry or is it oily? Does it have a muddy taste to it?

[texastweeter]

Like a chicken there is a dark and light meat on a gator. It IS similar to chicken, but a bit sweeter similar to buzzworm (doubt you have had rattlesnake, but hey). It CAN be dry if overcooked and a bit chewy, but not oily at all. No muddy taste, not even a little bit. You can make gator wings out of the forearms and they are great. We eat various cuts of it occasionally. Fresh by Brookshires carry it sometimes. That's where we bought the whole one for the event.

[PGH_RAM]

To me, it doesn't taste like chicken. It tastes like chicken and fish had a baby. Definitely not muddy or oily.

I grew up in SoFla and the first time I ever had gator I was 11 years old at a Seminole powwow. I've been hooked ever since. I even got my Delicate Northern Flower of a wife to try it and admit she liked it the first time I brought her to visit my family. Definitely give it a try if you ever get a chance.

[Johnny Booth]

I have had white meat from the tail; at least that’s what it said on the menu. The texture is different than chicken. The taste was unique to me; but I have never had rattlesnake or frog, which I hear can be similar. If it is over-cooked it can get like rubber and will become inedible. Marinaded and even cooked in citrus like a ceviche it stays tender.